This apple baked steel cut oatmeal recipe is a lovely make-ahead breakfast option for busy mornings. Studded with sweet apple chunks, raisins and cinnamon, these oats will satisfy your taste-buds and keep you feeling full all morning.
I’ve been on a warm breakfast kick and my favorite as of late has been baked oatmeal. After making this maple pecan baked oatmeal Isaac requested a version without nuts so I started brainstorming. He loves raisins so I took that idea and ran with it.
The result was a baked oatmeal with apple chunks and plump raisins nestled throughout. Doesn’t it look pretty with all the apple bites and chia seeds on top?
Steel Cut Oats for Baked Oatmeal
The combo of oats, apples, raisins, a little maple syrup and a dash of cinnamon makes for a naturally sweet and delicious healthy oatmeal bake. This version is particularly nutritious, because I used steel cut oats. They’re the least processed of all oats and have an awesome chewy texture. They do take a bit longer to cook so this recipe does take about 20 minutes longer to bake than my apple cinnamon baked oatmeal with rolled oats.
Ingredients Needed for This Baked Oatmeal
Some baked oatmeal recipes call for butter, milk and eggs, but we’re keeping this recipe vegan and dairy-free by using chia seeds, coconut oil and almond milk.
steel-cut oats – this recipe is meant to be made with steel cut oats. If you want to use rolled oats, try my apple cinnamon baked oatmeal
If you love being able to meal prep breakfast for the week, baked oatmeal is going to be your new BFF! You can make a batch over the weekend and you’ll be set with an easy breakfast for the week (or at least most of it).
How to Reheat Baked Oatmeal
Reheating the baked oatmeal is a breeze, either using the microwave, toaster oven or stove-top. Although I have to tell ya, I’ve found that the oats are really good eaten cold as well. I’ve been known to eat them straight from the fridge, but sometimes I’ll add an extra splash of almond milk and eat them like overnight oats or muesli. Yum!
If you’re a baked apple lover you will adore this baked oatmeal. Trust me on this one. The apples get extra sweet, soft and are coated with cinnamon. It reminds me of apple pie, which is perfection because apple pie is my fave.
Isaac absolutely loved this version and thought the sweetness was perfect. If you’re trying to cut back on sugar or just prefer things mildly sweetened, you can easily reduce the maple syrup and raisins a bit. It won’t affect the end result, the oats will just be a little less sweet. Enjoy!
If you make this apple cinnamon baked steel cut oatmeal be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!
This apple cinnamon baked steel cut oatmeal recipe is a lovely make-ahead breakfast option for busy mornings. Studded with sweet apple chunks, raisins and cinnamon, these oats will satisfy your taste-buds and keep you feeling full all morning.
Combine chia seeds with water to make a chia egg and let sit for a few minutes.
In a large mixing bowl combine oats, maple syrup, chia egg, coconut oil, cinnamon, vanilla and sea salt. Stir well to combine. Add in almond milk, apple chunks and raisins. Stir everything together once more.
Place oatmeal mixture into a greased baking dish (an 8×8 square baking dish or something similar). Bake in the oven for 50-60 minutes or until oatmeal is golden brown and the center is cooked through. Remove from the oven, let cool and enjoy. Place any leftovers in a sealed container in the fridge. Reheat later and enjoy.
Notes
To make this recipe with old fashioned rolled oats, use 2 cups of rolled oats instead of 1 cup of steel cut oats and reduce the baking time to 35 – 40 minutes.
For a lower sugar version, reduce the amount of maple syrup and raisins or omit them completely.
Category:Breakfast
Method:Bake
Cuisine:American
Nutrition
Serving Size:1/4 of recipe
Calories:387
Sugar:24g
Sodium:241mg
Fat:12g
Saturated Fat:6g
Unsaturated Fat:4g
Trans Fat:0g
Carbohydrates:65g
Fiber:7g
Protein:6g
Cholesterol:0mg
Keywords: baked steel cut oatmeal, apple cinnamon baked oatmeal
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This is some of the best baked oatmeal I’ve ever had! I thought I would need to cut some of the liquid but it turned out perfect with the 2 cups. If it looks like a lot, don’t change it! I also replaced the oil with 2 T of applesauce. So fluffy and delicious! Thanks for the recipe!
Woo!! That makes me so happy to hear, Gracie. I’m glad this baked oatmeal was a hit!! Thanks for making it and for coming back to leave a comment + star rating and for sharing the sub you made. I really appreciate it!
Hey Melina – That should be just fine! You might just need to add a touch more liquid depending on how much you add. Let me know hot this turns out for you if you end up trying it!
Hi Brittany, I used your recipe as a springboard for pumpkin steel cut baked oatmeal. Used a cup of pumpkin, many dashes of pumpkin pie spice mix, hemp seeds, walnuts and slivered almonds and some honey. Sooo glad I made a double batch because I just pulled it out of the oven and it’s delicious!! Thanks so much!
Made this last night – I had a conference call and needed to prep something for breakfast. So easy! Just put it in the oven and had my call without ever needing to stir anything. Thank you 😀 (I added half shredded carrot half shredded apple and lots of cinnamon!)
Woo!! So glad you enjoyed this baked oatmeal recipe, Cassie. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂
Made this for breakfast today – OMG, delicious! I reduced the coconut oil and the maple syrup by half and it is amazing. I just happened to have like I squeeze or ready whip left in the fridge 😉 I don’t think I want to share it with my family 🤣 Making your apple grips next…thanks for the inspiration!
Yay!! So glad this baked oatmeal was a hit, Patti. Thanks so much for making my recipe and for coming back to leave a comment + star rating. I so appreciate it!
This is delicious! I like this better than any stovetop steel-cut oat recipe I’ve tried! The oats remain chewy instead of just turning into a mushy consistency. Delicious with or without a little bit of peanut butter on top!
Ahh yay, that makes me so happy to hear, Amy!! I’m so glad this oatmeal was a hit. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂
I meal prepped this on Sunday for the week and so glad I did as this is delicious!! I had read several reviews ahead of time so I did double the apples, using 1 organic Honey Crisp and 1 organic Granny Smith. I also added a TBS of flax seed meal some raw pumpkin seeds and some chopped walnuts to the mix before adding in my Unsweetened Vanilla Almond Milk and the apples so it all would be incorporated well. This has been amazing for breakfast this week. I did make my portions into 6 vs 4 of an 8×8 pan and I did also sub applesauce for the oil and used a bit less maple syrup and don’t miss a thing. Thanks Brittany!!
Ahh yay, that makes me so happy to hear, Vicki!! I’m so glad you loved this recipe. Thanks so much for making it and for coming back to leave a comment + star rating. It means the world to me. <3
I’m wondering if it would be okay to leave out oil of any kind. I’m a plant-based-no-oil girl getting tired of plain oatmeal with fruit. This sounds delicious. Maybe substitute applesauce?
This oatmeal was a huge hit with my family of 6 (I doubled the recipe). I was expecting to have leftovers, but it all was eating so quickly. Thanks for this recipe, I am making it again for breakfast today! Think I’ll try out your blueberry oatmeal next.
* I am adding an extra apple in todays version as I felt like it could use a bit more.
Ahh that makes me so happy to hear, Leslie! So glad this baked oatmeal was a hit with your family. Thanks for trying it and for coming back to leave a comment and star rating. I really appreciate it. <3
Wow! This is my first ever baked oatmeal and I feel like I’ve been missing out my whole life. The oatmeal was full of flavor and tastes more like dessert. The only modification I did was adding an extra apple. I can’t wait to try out other variations. Thanks for this amazing recipe!!
Ahh that makes me so happy to hear, Kristen!! I’m so glad you decided to try my recipe and enjoyed it. Thanks for coming back to leave a comment and star rating. I so appreciate it. <3
This oatmeal was DELISH! After reading some of the comments, I decided to make it the night before and set it in the fridge, then this morning I simply heated my oven and put it in. This caused it to really absorb all the flavours overnight and wow, it was amazing. In my fiancé’s words: ‘this is the best thing I’ve eaten this year’ – which is saying something because I do a LOT of cooking! Thank you so much for sharing. Can’t wait to try more of your oatmeal bakes. ❤️
Ahh wow!! That makes me so happy to hear, Rachel. I’m glad it turned out well for you after letting it sit in the fridge overnight. Thanks for trying my recipe and for coming back to leave a comment and star rating. The reviews are super helpful to other readers, so I really appreciate it. <3
I’ve made this recipe and it’s delicious . Will make it again. One thing, if not using dairy free milk can regular milk be used with the whole ingredients on the list?
Can you add milk substitutes to this and other recipes, please? My child has Dairy (milk protein) & peanut allergy. I’m nervous about using almond milk. I usually cook with coconut milk. Can I use Soy milk the same way? Thanks in advance. P.s. An article about cooking with different milk alternatives would be awesome too.
Hey Jennifer – I’ll make note of it! In most of my recipes where I say use almond milk, you can normally substitute it with another type of milk (coconut, soy, oat, hemp, etc.), so yes, you can definitely use soy milk in this recipe!
Yay!! I am so happy to hear that, Cindy. Glad that you love this recipe so much. And I so appreciate you coming back to leave a comment and star rating!!
There are very few Pinterest recipes that I’ve made more than once. This is one of them! So easy and delicious! I bake this, split it into 5 separate bowls and have “meal prepped” breakfast all week. Thank you for sharing!
Yay!! This makes me so happy reading, Courtney. 🙂 This recipe is one of my faves for meal-prepping. Thank you SO much for coming back to leave a comment and star rating, it means the world to me. <3
Woo-hoo! That’s so awesome, Caroline. I’m so glad that you liked it enough to make it two weeks in a row. And thank you for coming back to leave a comment and star rating on the recipe. This feedback is super helpful and the star ratings help make my recipes visible to more people! <3
Hi Amber! Do you mean prep it the night before and then bake in the next morning? Or do you mean prep + bake it the night before and then eat it the next morning? Either way, it should work just fine. If you’re planning to bake it the night before, you’ll just want to portion out a serving and reheat the next morning — either in your microwave or toaster oven. I wouldn’t put the whole thing back in the oven to reheat just because it might dry out! Let me know if this makes sense.
Delicious! I used a real egg instead of the chia/water “egg” and have been adding some almond milk before heating it up in the mornings. This recipe is a great break from classic oatmeal, and the chewy texture and taste is amazing.
Hi Brogan! I am so happy to hear that you’ve enjoyed this recipe! The added almond mix when re-heating is a nice touch. Thanks for sharing and for taking the time to leave a comment (and star rating). It means the world to me!
This is the best oatmeal that I have ever eaten, and I am almost 72 years old, so I have tasted lots of oatmeal over the years.
It tastes good enough to be dessert!
It smelled so good with the cinnamon and apples when it was cooking.
I used Ginger Gold apples which I bought from a nearby orchard yesterday.
I substituted chopped walnuts for the raisins.
I love all of your recipes that I have tried so far and I am now looking through for more of them to make. I am particularly interested in your tofu and tempeh recipes, since I am trying to eat less meat.
The chia seeds + 3 Tablespoons of water replace an egg in this recipe. You can sub the chia seed for flaxseed and make a flax egg OR simply leave the seeds out. It should still turn out just fine.
Could you cook this muffin style? If so, how long would I cook them?
Trying to come up with a quick grab and go breakfast for hubby who leaves for work 3 hours before me!
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This is some of the best baked oatmeal I’ve ever had! I thought I would need to cut some of the liquid but it turned out perfect with the 2 cups. If it looks like a lot, don’t change it! I also replaced the oil with 2 T of applesauce. So fluffy and delicious! Thanks for the recipe!
★★★★★
Woo!! That makes me so happy to hear, Gracie. I’m glad this baked oatmeal was a hit!! Thanks for making it and for coming back to leave a comment + star rating and for sharing the sub you made. I really appreciate it!
Finally, a baked oatmeal recipe with steel cut oats. I don’t like raisin; would dried cranberries work instead, taste-wise? Thanks!
★★★★★
Totally, dried cranberries will work great!
Hi ! Do you think I can add protein powder or collagen to this?!! Can’t wait to try it!
Hey Melina – That should be just fine! You might just need to add a touch more liquid depending on how much you add. Let me know hot this turns out for you if you end up trying it!
Oops, forgot to rate it.
★★★★★
Hi Brittany, I used your recipe as a springboard for pumpkin steel cut baked oatmeal. Used a cup of pumpkin, many dashes of pumpkin pie spice mix, hemp seeds, walnuts and slivered almonds and some honey. Sooo glad I made a double batch because I just pulled it out of the oven and it’s delicious!! Thanks so much!
Ahh yay!! That makes me so happy to hear, Rose. Thanks so much for sharing how you made this as a pumpkin version. So glad it was a hit!!
Made this last night – I had a conference call and needed to prep something for breakfast. So easy! Just put it in the oven and had my call without ever needing to stir anything. Thank you 😀 (I added half shredded carrot half shredded apple and lots of cinnamon!)
★★★★★
Woo!! So glad you enjoyed this baked oatmeal recipe, Cassie. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂
Made this for breakfast today – OMG, delicious! I reduced the coconut oil and the maple syrup by half and it is amazing. I just happened to have like I squeeze or ready whip left in the fridge 😉 I don’t think I want to share it with my family 🤣 Making your apple grips next…thanks for the inspiration!
★★★★★
Yay!! So glad this baked oatmeal was a hit, Patti. Thanks so much for making my recipe and for coming back to leave a comment + star rating. I so appreciate it!
This is delicious! I like this better than any stovetop steel-cut oat recipe I’ve tried! The oats remain chewy instead of just turning into a mushy consistency. Delicious with or without a little bit of peanut butter on top!
★★★★★
Ahh yay, that makes me so happy to hear, Amy!! I’m so glad this oatmeal was a hit. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂
I meal prepped this on Sunday for the week and so glad I did as this is delicious!! I had read several reviews ahead of time so I did double the apples, using 1 organic Honey Crisp and 1 organic Granny Smith. I also added a TBS of flax seed meal some raw pumpkin seeds and some chopped walnuts to the mix before adding in my Unsweetened Vanilla Almond Milk and the apples so it all would be incorporated well. This has been amazing for breakfast this week. I did make my portions into 6 vs 4 of an 8×8 pan and I did also sub applesauce for the oil and used a bit less maple syrup and don’t miss a thing. Thanks Brittany!!
★★★★★
Ahh yay, that makes me so happy to hear, Vicki!! I’m so glad you loved this recipe. Thanks so much for making it and for coming back to leave a comment + star rating. It means the world to me. <3
I eliminated syrup and doubled the apples. It was delicious. I have the same question as Cindy posted as to what can be substituted asa non oil.
★★★★★
Hey Karen – I think you could sub the oil for applesauce. So glad you loved this oatmeal recipe, thanks for making it!!
Can’t use seeds or coconut oil. Okay to sub 1 egg and canola oil?
Looks delish!
Yes, both of those subs should work! Let me know how it turns out!
I’m wondering if it would be okay to leave out oil of any kind. I’m a plant-based-no-oil girl getting tired of plain oatmeal with fruit. This sounds delicious. Maybe substitute applesauce?
★★★★★
Yes! I think using applesauce instead of the coconut oil would be perfect. Let me know if you try it!
This oatmeal was a huge hit with my family of 6 (I doubled the recipe). I was expecting to have leftovers, but it all was eating so quickly. Thanks for this recipe, I am making it again for breakfast today! Think I’ll try out your blueberry oatmeal next.
* I am adding an extra apple in todays version as I felt like it could use a bit more.
★★★★★
Ahh that makes me so happy to hear, Leslie! So glad this baked oatmeal was a hit with your family. Thanks for trying it and for coming back to leave a comment and star rating. I really appreciate it. <3
Wow! This is my first ever baked oatmeal and I feel like I’ve been missing out my whole life. The oatmeal was full of flavor and tastes more like dessert. The only modification I did was adding an extra apple. I can’t wait to try out other variations. Thanks for this amazing recipe!!
★★★★★
Ahh that makes me so happy to hear, Kristen!! I’m so glad you decided to try my recipe and enjoyed it. Thanks for coming back to leave a comment and star rating. I so appreciate it. <3
This oatmeal was DELISH! After reading some of the comments, I decided to make it the night before and set it in the fridge, then this morning I simply heated my oven and put it in. This caused it to really absorb all the flavours overnight and wow, it was amazing. In my fiancé’s words: ‘this is the best thing I’ve eaten this year’ – which is saying something because I do a LOT of cooking! Thank you so much for sharing. Can’t wait to try more of your oatmeal bakes. ❤️
★★★★★
Ahh wow!! That makes me so happy to hear, Rachel. I’m glad it turned out well for you after letting it sit in the fridge overnight. Thanks for trying my recipe and for coming back to leave a comment and star rating. The reviews are super helpful to other readers, so I really appreciate it. <3
I’ve made this recipe and it’s delicious . Will make it again. One thing, if not using dairy free milk can regular milk be used with the whole ingredients on the list?
★★★★★
You can definitely use regular milk!
Can you add milk substitutes to this and other recipes, please? My child has Dairy (milk protein) & peanut allergy. I’m nervous about using almond milk. I usually cook with coconut milk. Can I use Soy milk the same way? Thanks in advance. P.s. An article about cooking with different milk alternatives would be awesome too.
Hey Jennifer – I’ll make note of it! In most of my recipes where I say use almond milk, you can normally substitute it with another type of milk (coconut, soy, oat, hemp, etc.), so yes, you can definitely use soy milk in this recipe!
I believe this may be my favorite oatmeal recipe.I added pecans along with the apples and raisins and it is delicious! Thanks for sharing this recipe.
★★★★★
Yay!! I am so happy to hear that, Cindy. Glad that you love this recipe so much. And I so appreciate you coming back to leave a comment and star rating!!
There are very few Pinterest recipes that I’ve made more than once. This is one of them! So easy and delicious! I bake this, split it into 5 separate bowls and have “meal prepped” breakfast all week. Thank you for sharing!
★★★★★
Yay!! This makes me so happy reading, Courtney. 🙂 This recipe is one of my faves for meal-prepping. Thank you SO much for coming back to leave a comment and star rating, it means the world to me. <3
It’s perfect. Made it last week-making it again this week!
★★★★★
Woo-hoo! That’s so awesome, Caroline. I’m so glad that you liked it enough to make it two weeks in a row. And thank you for coming back to leave a comment and star rating on the recipe. This feedback is super helpful and the star ratings help make my recipes visible to more people! <3
Can I make this the night before and refrigerate overnight? I bought steel cut oats by accident and have been looking for a way to use them😊 Thanks!
Hi Amber! Do you mean prep it the night before and then bake in the next morning? Or do you mean prep + bake it the night before and then eat it the next morning? Either way, it should work just fine. If you’re planning to bake it the night before, you’ll just want to portion out a serving and reheat the next morning — either in your microwave or toaster oven. I wouldn’t put the whole thing back in the oven to reheat just because it might dry out! Let me know if this makes sense.
Delicious! I used a real egg instead of the chia/water “egg” and have been adding some almond milk before heating it up in the mornings. This recipe is a great break from classic oatmeal, and the chewy texture and taste is amazing.
★★★★★
Hi Brogan! I am so happy to hear that you’ve enjoyed this recipe! The added almond mix when re-heating is a nice touch. Thanks for sharing and for taking the time to leave a comment (and star rating). It means the world to me!
This is the best oatmeal that I have ever eaten, and I am almost 72 years old, so I have tasted lots of oatmeal over the years.
It tastes good enough to be dessert!
It smelled so good with the cinnamon and apples when it was cooking.
I used Ginger Gold apples which I bought from a nearby orchard yesterday.
I substituted chopped walnuts for the raisins.
I love all of your recipes that I have tried so far and I am now looking through for more of them to make. I am particularly interested in your tofu and tempeh recipes, since I am trying to eat less meat.
★★★★★
Do the chia seeds serve any purpose? I find them slimy and more than a little disgusting. Does leaving them out change the consistency?
The chia seeds + 3 Tablespoons of water replace an egg in this recipe. You can sub the chia seed for flaxseed and make a flax egg OR simply leave the seeds out. It should still turn out just fine.
Could you cook this muffin style? If so, how long would I cook them?
Trying to come up with a quick grab and go breakfast for hubby who leaves for work 3 hours before me!